Stephanie Alexander's Chinese crisp-roasted pork

This may take 24 hours but it is delicious, could not be easier and is fool proof.

Stephanie Alexander's Chinese crisp-roasted pork.



1 x 1kg piece fresh belly pork, boned but not skinned

2 x cloves garlic, finely chopped

1 tablespoon light soy sauce

3 teaspoons salt

½ teaspoon five-spice powder 



Ask your butcher to score pork skin at 1 cm intervals, or do it yourself using a very sharp knife and cutting right through the skin. Blanch meat in a large saucepan of boiling water for 2 minutes, then lift out, rinse under cold water and dry well with kitchen paper. Combine garlic and soy sauce and rub all over meat side of pork. Combine salt and five-spice powder and rub all over skin. Refrigerate uncovered, skin side up, for at least 2 hours or overnight. 

Preheat oven to 230C and line a baking dish with foil. Position a rack in baking dish and settle pork on rack, skin-side up. Bake for 20 minutes, then reduce oven temperature to 200C and bake for 40 minutes or until skin crackles and crisps. 

I serve this with boiled rice, wilted Chinese greens and a small bowl of soy with a finely sliced bird's eye chili.

Topics:  general-seniors-news recipe

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